Rustic Country Loaf

We have used Laucke Multigrain Soy & linseed for its wholesome super multigrain blend, that is packed with flavour, nutrition and character.

Ingredients

600g Laucke Multigrain Soy & Linseed Bread Mix
5g Yeast
370ml Water
6g Butter, Oil or Margarine (optional)

Use your bread machine, a suitable mixer to mix ingredients and knead the dough, or alternatively knead by hand. MIXING AND KNEADING
Shape the dough into a loose round. Allow the dough to relax for about 10 minutes and then gently roll it into a Loaf (Vienna). Keep the dough warm or it will require extra time to rise. Place the moulded dough on a pre-greased tray, leaving enough room for expansion. Appearance is enhanced if any seam or ragged surface is turned to the bottom. PROOFING
The Loaf should be ready after approximately 40mins. To determine if it is ready gently poke your finger into the loaf. The dough should spring back slowly and still leave a small indentation. Dust the top of the loaf with flour and use a serrated knife to slash down the middle of the loaf
Pre heat the oven to the highest possible temperature. Place the Loaves into the oven then lightly spray (mist) the loaves with water. Turn the oven temperature down to 200˚C and bake for 20minutes

Helpful hints

Tepid water will help your dough to rise
If adding butter, oil or margarine, reduce the equivalent amount of water
The amount of water suggested should give soft, sticky, smooth dough that can be readily handled by hand after thorough kneading in a machine, and a rest. If the dough is too tight, add more water. If too sticky to handle, add some more bread mix or Wallaby Bakers Flour.

Alternative Laucke Bread Mixes can be used to make Rustic Country Style Loaves